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Creamy Garlic Parmesan Fries

Crispy, golden, double-fried Russet potatoes topped with a rich garlic parmesan cream sauce and fresh herbs. The ultimate homemade loaded fries.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Bistro
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Fries
  • 4 large Russet potatoes cut into sticks
  • 1 qt frying oil peanut or vegetable
  • 1 tsp sea salt
Garlic Cream Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 2 cloves garlic minced or pressed
  • 0.25 cup parmesan cheese grated
  • 1 tsp lemon juice
  • 0.5 tsp black pepper coarse
Toppings
  • 2 tbsp fresh parsley chopped
  • 2 tbsp parmesan cheese extra for garnish

Equipment

  • Dutch oven or Deep Fryer
  • Wire cooling rack
  • Large mixing bowl
  • Whisk

Method
 

  1. Cut potatoes into sticks and soak in cold water for 30 minutes to remove starch.
  2. Drain potatoes and pat completely dry with paper towels.
  3. Heat oil to 325°F (160°C). Fry potatoes in batches for 4-5 minutes until soft but not brown. Remove and cool for 20 minutes.
  4. Whisk together mayonnaise, sour cream, garlic, parmesan, lemon juice, and pepper to make the sauce.
  5. Increase oil heat to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until golden brown and crispy.
  6. Drain fries, toss with salt immediately.
  7. Pile on a plate, drizzle with the garlic cream sauce, and top with extra parmesan and parsley.

Notes

You can air fry at 400°F for 20-25 minutes if you prefer a lighter version.